Abstract
Food processing companies, equipment designers and manufacturers are increasingly using mathematical models in the design, optimisation, ‘scale-up’ and comparison of the many processing operations used throughout the food industry. A number of the models have been developed at the Institute of Food Research — Bristol Laboratory (IFR-BL) specifically to study heat and mass transfer processes in the meat industry.
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© 1990 B. G. Teubner Stuttgart and Kluwer Academic Publishers
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Fulton, G.S., Burfoot, D., James, S.J., Bailey, C. (1990). Application of Mathematics to Heat Processing in the Meat Industry. In: Manley, J., McKee, S., Owens, D. (eds) Proceedings of the Third European Conference on Mathematics in Industry. European Consortium for Mathematics in Industry, vol 5. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-0629-7_33
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DOI: https://doi.org/10.1007/978-94-009-0629-7_33
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